Awaken your dessert-love sensors with this black & white mille crepe
12 large eggs 4 cups of whole milk 1 cup of water ⅔ cup of butter, melted 2 ½ cups of all-purpose flour 6 Tbsp. of sugar 1 tsp of vanilla ⅓ cup of dark chocolate powder Whipped topping Powdered sugar for the top
Have all ingredients at room temperature. Whisk together eggs, milk, and water. Add butter, vanilla, and sugar. Sift in flour. Whisk until no clumps remain. Strain the crepe batter into two bowls: one for the vanilla crepes, the other for chocolate crepes. Sift cocoa powder into one bowl and whisk together.
Preheat an eight-inch pan over medium heat. Pour ¼ cup of batter into the pan, swirl until you have an even crepe. Flip after one minute and continue to cook for an additional 30 seconds. Stack crepes and cool to room temp.
Layer crepes, spreading a thin layer of whipped topping between each layer. Dust with powdered sugar. Chill if not serving immediately. Enjoy!